Surprise Patty Cakes Recipes

MINT PATTY CAKE

Steps:

• In a large bowl, combine the cake mix, water, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place white chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Chill for 30 minutes, stirring once., Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Set aside 2-1/2 cups for frosting cake. Stir patties into remaining frosting., Place one cake layer on a serving plate; spread with half of the peppermint patty filling. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with reserved frosting. Store in the refrigerator. Garnish with additional patties.

MINT PATTY CAKES

Steps:

• Make the cupcakes: Position a rack in the middle of the oven and preheat to 350 degrees F. Line two 12-cup muffin pans with paper liners. Put the butter, cocoa powder and 3/4 cup water in a medium microwave-safe bowl, cover with plastic wrap and microwave until the butter melts, about 2 minutes. Whisk to combine, then whisk in the brown sugar.
• Whisk the flour, baking powder, baking soda and salt in a large bowl. Whisk in the warm cocoa mixture. In another bowl, whisk the buttermilk, eggs and vanilla; stir into the batter until just combined but don't overmix.
• Divide the batter among the prepared cups, filling each about three-quarters of the way. Bake until the cupcakes spring back when touched, 30 to 35 minutes. Let cool in the pans 10 minutes, then transfer to racks to cool completely.
• Make the topping: Beat the confectioners' sugar, corn syrup, shortening and peppermint extract with a mixer until a tight paste forms. Gather into a ball, place between two sheets of parchment paper and roll out to 1/4 inch thick (microwave 15 seconds to soften, if necessary). Use a 21/2-inch round cutter or juice glass to cut into disks; reroll the scraps. Place a peppermint disk on top of each cupcake.
• Make the glaze: Put the chocolate, corn syrup, butter and 1/4 cup water in a microwave-safe bowl, cover with plastic wrap and microwave on 50 percent power until the chocolate melts, about 2 minutes. Whisk to combine, then cool slightly. Spread the glaze over the peppermint topping, leaving some peppermint exposed. Refrigerate until set, at least 20 minutes. Serve cold.

SURPRISE SPICE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, soup, eggs and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into a greased 13x9-in. baking dish. , Bake 30-33 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Frost with cream cheese frosting.

SURPRISE PATTY CAKES

Steps:

• Steam cauliflower until crisp-tender (about 4 minutes).
• Puree in food processor, slowly adding milk & margarine.
• Transfer to a bowl and beat in eggs.
• Add grated carrot, nutmeg, pepper, sprinkle with nutritional yeast and whip into a thin, creamy batter.
• Heat oil in skillet over high heat, then reduce to med-high. (Cast-iron works best).
• Spoon onto hot skillet, 2 at a time.
• Immediately poke with a fork as if you were cooking an omelet. Cakes are delicate; they will fall apart if you wait and poke them once bubbles form, but if you can leave them alone you'll do fine.
• Flip once, cook until desired texture is reached. Enjoy while hot with tabasco, ketchup, cheese, peanut butter, whatever you please!

CHOCOLATE SURPRISE CAKE

Steps:

• Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
• Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
• Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
• Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
• Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it in.
• Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
• Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream.

SURPRISE-INSIDE EASTER CANDY LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray.
• In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
• Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
• Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix chocolate candies, mini eggs, baking chips and 1/2 cup of the sprinkles; set aside.
• To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
• Fill cake with candies and sprinkles mixture. Gently press candies to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting. Refrigerate 30 minutes.
• In medium bowl, place 1 1/2 cups of the frosting; stir in pink food color until blended. Fit decorating bag with 1/2-inch round piping tip; fill with 3/4 cup pink frosting. Set decorating bag and pink frosting aside. In 1 small bowl, place 1/4 cup of the frosting; stir in yellow food color until blended. In another small bowl, place 1/4 cup frosting, stir in green food color until blended.
• Using photo as a guide, spread 1/2 cup of the pink frosting on top of cake, reserving remaining pink frosting for top third of cake. Starting on side, spread yellow frosting on bottom third of cake. In middle third of cake, spread green frosting so green frosting overlaps yellow frosting. On upper third of cake, spread remaining pink frosting so pink frosting overlaps green frosting.
• To blend colors together on side of cake: Using an icing spatula, starting at bottom edge of cake, lightly blend and barely smooth colors in an upward motion toward top edge of cake; wipe spatula clean with paper towel. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting mounds around top edge of cake. Sprinkle remaining 3 tablespoons candy sprinkles in center.
• Store loosely covered at room temperature.

EASY SURPRISE CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 8-inch cake pans.
• Place the butter and sugar into a mixing bowl, and mash together with a wooden spoon until the mixture is creamy and thoroughly combined. In a separate bowl, beat the eggs, and pour into the butter mixture. Stir until combined.
• Sift the flour and baking powder together in a bowl, and lightly stir into the butter mixture. Pour half the batter into each prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the middle of a cake comes out clean, 20 to 25 minutes. Cool in pans for 10 minutes before removing to finish cooling on wire racks.